This book was originally released in 1990 as part of the Classic Beer Styles Series. That series devotes and entire book to many beer styles. For whatever reason this specific title went out of print. Just this title, the rest, or most at least most of the rest of series, remained in print. This led to some very interesting pricing. Some sellers had stocks of brand new books. Supply and demand took hold and it wasn’t uncommon to see this title sell for $100 or $200 or even more for a new copy. Used copies were, and generally are, available for less, but still very expensive, at least in my opinion. Finally, in 2016, this title was released on the Kindle platform and now, generally sells for what I would call a reasonable price. Get the current price below.

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Fermentis Safbrew BE-256. About, from Brewer Dude: “Abbey style beers are known for their high alcohol content and mild estery flavors, and brewing them is best done with a suitable yeast strain. Safbrew BE-256 (formerly called Abbaye) ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV. Or used for lower-alcohol styles, it gives a dry, crisp finish that makes for refreshing session beers or other light styles.”

As of this posting, Brewer Dude is discounting many strains of White Labs and Wyeast by 40%. No coupon code is necessary. Check Brewer Dude’s Sale Page for current selection and availability.

This sale makes BE-256 just $3.23. Check product page for current price and availability.

From the product description, check product page for current description, price and availability:

Belgian yeast strain for reproducing Abbey-style beers

Has complex flavor, estery aroma and high alcohol tolerance

Ferments quickly with high attenuation rate

Yeast recommended to brew Belgian Abbey type beers known for their high alcohol content. It ferments very fast and reveals subtle and well-balanced aromas. Abbey yeast is perfect for a wide range of beers including low alcohol session style beers to higher alcohol beers like Belgian Abbey styles and IPA’s. Fermentation Temperature 58-68F (Higher temperatures up to 77°F will result n higher ester production)

I have added tart cherry concentrate to a Flanders Red I brewed. I used Jamil’s Recipe from Brewing Classic Styles along with Wyeast Roeselare. Note the the addition of tart cherries is not in the the original recipe. The beer was fantastic.

Note that this is tart cherry juice not tart cherry concentrate. You should be able to use this as a fermentable in a beer or mead, although I’ve never tried it myself.

Update: Since this post was published the price, availability or promotion has changed. Check the product page for current description, price and availability. Also: Today’s Deals on Amazon

I have added tart cherry concentrate to a Flanders Red I brewed. I used Jamil’s Recipe from Brewing Classic Styles along with Wyeast Roeselare. Note the the addition of tart cherries is not in the the original recipe. The beer was fantastic.

Note that this is tart cherry juice not tart cherry concentrate. You should be able to use this as a fermentable in a beer or mead, although I’ve never tried it myself.

Update: Since this post was published the price, availability or promotion has changed. Check the product page for current description, price and availability. Also: Today’s Deals on Amazon

I have added tart cherry concentrate to a Flanders Red I brewed. I used Jamil’s Recipe from Brewing Classic Styles along with Wyeast Roeselare. Note the the addition of tart cherries is not in the the original recipe. The beer was fantastic.

Note that this is tart cherry juice not tart cherry concentrate. You should be able to use this as a fermentable in a beer or mead, although I’ve never tried it myself.

Update: Since this post was published the price, availability or promotion has changed. Check the product page for current description, price and availability. Also: Today’s Deals on Amazon

I have added tart cherry concentrate to a Flanders Red I brewed. I used Jamil’s Recipe from Brewing Classic Styles along with Wyeast Roeselare. Note the the addition of tart cherries is not in the the original recipe. The beer was fantastic.

Note that this is tart cherry juice not tart cherry concentrate. You should be able to use this as a fermentable in a beer or mead, although I’ve never tried it myself.

Update: Since this post was published the price, availability or promotion has changed. Check the product page for current description, price and availability. Also: Today’s Deals on Amazon

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